9 posts categorized in

Food Science

  

January Research Highlights Pilot-wave theory, DNA barcoding, and Schmid research at SICB and SABER

January 23, 2024 by | Research

Scientists and engineers from Schmid College of Science and Technology and the Fowler School of Engineering were on the move once again in January, presenting research at the annual meeting of the Society of Integrative and Comparative Biology (SICB) and the Society for the Advancement of Biology Education Research (SABER West).  At SABER West, seven

December Research Highlights Strong showing from Schmid at annual AGU conference

December 7, 2023 by | Research

Recent grants, presentations and publications by faculty in the Schmid College of Science and Technology showcase the breadth of research activity across the college. A new training grant from the U.S. Department of Agriculture secured by faculty Rosalee Hellberg, Anuradha Prakash and Lilian Senger will provide more than $250,000 to support developing future leaders in

November Research Highlights Quantum gravity, dairy processing, and evapotranspiration

November 9, 2023 by | Research

New publications for faculty in the Schmid College of Science and Technology showcase the breadth and depth of research across the college’s physics, biology education research, environmental science and policy, and food science programs. Jeremy Hsu, an assistant professor of biological sciences, has published new research on “Investigating the Influence of Assessment Question Framing on

Food Science Students Receive National Association of Flavors and Food Ingredient Systems Scholarship Congratulations to Kayla McCormack and Michelle Jin

October 12, 2020 by | Student Success

Every fall, the National Association of Flavors and Food Ingredient Systems (NAFFS) awards two of our outstanding Food Science students each a scholarship check for $1,500. Friend of the Food Science program and NAFFS member, Patrick Imburgia, facilitates this award. This year, the NAFFS scholarship was awarded to Kayla McCormack and Michelle Jin. Schmid College

Food Science Students Dominate Chapman 3MT® Competition Congratulations to Anna Paula Colella and Michelle Tu

May 17, 2020 by | Food Science

Founded by the University of Queensland, Three Minute Thesis (3MT®) is a student competition that challenges Masters and Ph.D. students to condense hours of research and pages of text into a three-minute talk that effectively explains their research in a way that engages a non-specialist audience. After the first competition in 2008, 3MT® has expanded

HOW MUCH DO YOU KNOW ABOUT YOUR FOOD? Chapman wins Regional College Bowl Competition!

June 10, 2019 by Maria Khalil | News

At the 2019 Pacific Southwest Area Meeting, Chapman took first place in a food science-based trivia competition: COLLEGE BOWL. In partnership with the Institute of Food Technologists Student Association, a team of Chapman food science students joined forces to plan and implement the 2019 Pacific Southwest Area Meeting/College Bowl Competition. The team was comprised of

Food Science Faculty Dr. John Miklavcic Granted AOCS Award The Health and Nutrition Division New Investigator Research Award

January 14, 2019 by | News

Assistant Professor of Food Science John Miklavcic, Ph.D., has received the Health and Nutrition Division New Investigator Research Award given by The American Oil Chemists’ Society (AOCS). This award is given out annually to researchers who have completed their Ph.D. within the past 10 years or who are under the age of 36. The award recognizes

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